Approach this challah as you would normally bake an egg bread. Proof the yeast in warm but not hot water with the honey. After 10 minutes have passed (or the yeast is foamy and smells strongly), add 2 eggs and the oil.

Add the flours, cinnamon, salt, and oats. Mix in a stand-mixer or by hand until a ball forms.

Let rest for about an hour and a half until dough has doubled in size. Braid as normal. Let rest an additional 30 minutes.

Preheat oven to 350. Use final egg to egg wash the challah and top with honey and a few oats. Bake for 20-30 minutes, turning halfway until internal temperature reaches 180 degrees.

This challah has inspired me to try more oat recipes or perhaps even oat flour. The result here is quite soft, aromatic, and hearty. Have YOU worked with oats in bread before?